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The properties of a particulate polyphenoloxidase preparation from young apple fruit have been investigated. Chlorogenic acid, D-catechin, and hydrocaffeic acid were found to be the substrates most rapidly oxidized by this preparation, but its action on a number of other phenolic compounds was also investigated. The inhibition of the oxidation of phenolic compounds by cysteine and other thiol compounds was studied in detail.
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J. O. Walker (1964) studied this question.
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